Functionally interdependant two component cooking systems

ABSTRACT

A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and thus has a selected amount of water and could be subject to microbiological attack which in turn requires pH control. The seasoning component is designed to buffer acidic taste of the the sauce composition to achieve selected taste.

FIELD OF THE INVENTION

[0001] Generally the invention deals with a complementary at least twocomponent cooking system for skillet or oven use which employs a dry,particulate, seasoning mix, containing a buffer and a separate liquid orpaste sauce mix.

BACKGROUND OF THE INVENTION

[0002] Many products have been developed to assist in cooking meat orother protein. These include both dry mixes and liquid sauces.

[0003] U.S. Pat. No. 5,679,300 teaches a method and natural flavoringcomposition to impart deep-fried flavor without adding fat. Thecomposition is used to coat a product to be cooked.

[0004] U.S. Pat. No. 4,963,376 teaches a sauce for coating foods to givethem a brown color and crisp texture when used with a microwave oven.

[0005] U.S. Pat. No. 5,008,124 teaches a dry mix which can be applied tomoistened meat pieces. The mix then liquefies to produce a thickenedgravy or sauce on cooking.

[0006] U.S. Pat. No. 5,424,088 discloses a specially prepared combinedstarch-natural gum composition. This composition is used as a thickeningagent.

[0007] The art has not addressed the problem of a combined dry seasoningmix/liquid sauce mix which are designed to be used together and to becomplementary to each other. The art usually deals separately witheither selected dry mixes or sauces having no functional connectionbetween the seasoning mix and the sauce. This separate treatment limitsthe convenience of the product and limits the flavor nuances available.

[0008] It is accordingly an object of this invention to provide acombined complementary sauce and seasoning mix product. This has beenaccomplished with the result that this functionally related combinationis very easy to use and produces excellent results and fresh taste oncook up of the end product.

[0009] Once the desirability of a two component sauce seasoning mixcombination has been recognized, the next problem is how to manufactureit so that it is stable both physically and microbiologically and sothat it provides the desired taste. Certain sauces must be liquid orfluid because of the delicacy of the flavors involved. Drying the flavorand seasoning components of the sauce significantly alters their flavorprofile and reduces the perception of freshness. In addition, certain,sometimes irreversible, physical changes take place on drying.

[0010] Further, the sauce should contain a highly concentrated emulsionwhich must be easy to dilute on use. The emulsion, which can be a liquidor a paste, must be stable enough for dilution without breaking andfurther, the diluted emulsion itself must be stable enough to be heatedafter dilution. In addition, the emulsion must be sufficientlyfreeze-thaw and heat stable to allow shipment and storing in normalcommercial channels.

[0011] The emulsion must also be microbiologically stable, which in turnrequires a pH of 4.5 or less since the emulsion, to be fluid, will havea water activity of about 0.7 to 0.85. The pH adjustment formicrobiological stability in turn could easily render many versions ofthe sauce too acidic for most tastes, especially dairy based sauces.Stability of the emulsion is also important in the stored productbecause if the emulsion breaks, localized pockets of high water activitymay result, which in turn could result in microbiological instability.

SUMMARY OF THE INVENTION

[0012] It has now been found that a functionally interrelatedcombination of a dry seasoning mix containing a buffer and an acidifiedemulsified sauce mix with extremely high solids content and salt contentcan be prepared and used with the advantage of having good stability todilution as well as to necessary freeze/thaw-heat cycles. To remedy theacid taste, a buffer is added to the seasoning mix to counteract theacidity of the sauce/diluted sauce emulsion. Further, the sauce mix isvery microbiologically stable. It actually causes a 5 log decrease inorganisms during a normal challenge test.

DETAILED DESCRIPTION OF THE INVENTION

[0013] In a preferred embodiment of the cooking process using thecombined sauce and seasoning mix, there will be a series of cookingsteps. Preferably, the dry seasoning mix is commingled with a proteinsource, such as chicken, to at least partially coat it and then theprotein seasoning item is cooked. Chicken, or various other proteincontaining materials, may be cooked/roasted in the skillet or an ovendish after admixing with the dry mix, then a liquid is added, whichcould be water, milk, wine or other liquid. Usually the sauce is addedlast after the liquid. Alternatively, the sauce can be diluted with theliquid and the whole then added to the cooked materials. Further cookingis then done to complete the dish. Carbohydrates, such as pasta or riceand vegetables, may then be added during the final cooking steps orafterwards if desired.

[0014] The liquid sauce in order to be fluid has a certain amount ofwater employed and thus must be acidic to prevent bacteriologicalgrowth. In order to counteract this, a buffer is employed in the dry mixto improve the palatability of the total mixture on cooking, especiallywhen the sauces are dairy based.

[0015] Several dry seasoning mixes are disclosed herein as well asseveral combinations of shelf stable sauces for use with dry seasoningmix and protein combinations.

[0016] The liquid/paste sauce mix is bacteriologically stable and indeedactually contributes to a five log bacteria kill in certain standardchallenge tests. This stability is believed to be related to severalindividual parameters or hurdles as follows: a preservative or mixtureof preservatives; a low water content or low water activity; a very highsolids/salt content and an acidulant. This hurdle technology is toprevent mold, yeast and other bacterial growth, the preservative system,the low water content, the high solids and salt content and theacidulant all contribute to stability so there is no requirement tooverload the food material with any single component. Since the sauce ishighly concentrated, very high levels of salts and preservatives can beemployed because it is meant to be diluted in use and so the high levelsdo not cause off-flavors. Additionally, because of the very high solidslevel care must be taken to develop an appropriate emulsion. Theacidulant provides the acid, which improves the microbial stability andhelps to achieve a microbial kill in the concentrated liquid sauce. Thisacidity, however, must be controlled on cook-up to achieve a palatabletaste in the final product.

[0017] One embodiment of the “hurdle” approach is described in U.S. Pat.No. 6,022,576 hereby incorporated by reference. The steps in the instantinvention are somewhat similar and include using a pH of about 3.0 to4.5; using high solids and high levels of salt with the pH adjustments;limiting the amount of water; using selected well known preservativessuch as nisin, natamycin, sorbic acid and sorbates and benzoic acid andbenzoates. Together these steps contribute to the antimicrobial effectand thus individually each is incrementally antimicrobially effective.

[0018] Each of these steps produces at least incremental and frequentlysynergistic antimicrobial effects. None of them however, add or detractfrom the overall delicate flavor of the product. Rather, all of thesteps are taken to improve microbiological stability without negativelyaffecting the flavor. Thus, the incrementally antimicrobially effectiveamounts must take into account the flavor profile of the product.

[0019] The buffering action of the spice, or herb, dry seasoning mixhelps to control the acidity of the final product to improvepalatability.

[0020] The dry spice seasoning mix may include herbs, spices and othersalts and several formulations have been disclosed below. These containessentially dry components, but may also include some small amount offat components as well as the buffer. The buffer can be any standardbuffer, but is preferably sodium bicarbonate.

[0021] The other buffers that may be used include, for example, sodiumcitrate, sodium phosphate, sodium carbonate, sodium hexametaphosphate,potassium citrate, potassium phosphate, potassium carbonate, potassiumbicarbonate, potassium hexametaphosphate, sodium malate, potassiummalate, glucono-delta lactone, as well as buffering salts of any foodacids and in some cases including calcium or magnesium salts whereappropriate.

[0022] The amount of buffer will be about 5 to 25% of the spice mix,depending on the pH desired. Usually the pH desired in the final cookedup product will be about 4 to 7 so that the final food does not have asour taste unless a sour taste, such as for Teriyaki versions, isdesired.

[0023] In addition to the spice seasoning mix used to cook with theprotein source, in the method of the invention a liquid is employed,which may be water or milk or wine or other liquid, depending on thetype of end dish desired. The amount of liquid varies depending on theliquidity desired by the consumer in the final dish.

[0024] The concentrate sauce, or stir sauce, can be fluid or paste andis a stabilized emulsion which contains about 20 to 40% water, about 15to 40% oil, and about 25 to 65% solids, preferably 50% to 65%, which maybe powders or other particulate solids. This includes about 2 to 18%sodium chloride, preferably 8 to 12% sodium chloride. An emulsifier,which may be egg (as commonly used and also as described in U.S. Pat.No. 4,034,124), or other emulsifiers, at a level of about 1 to 2% andAvicel 1340 at a level of 0.5 to 5%. Avicel contains carboxy methylcellulose and sodium stearoyl lactylate (SSL) in ratios of about 70/30.The Avicel combination is preferably used at about 0.5 to 1.0%. Thesodium stearoyl lactylate may used at a level of 0.25 to 2%. Carboxymethyl cellulose may also be used at a level of 0.5 to 5%.

[0025] In addition xanthan gum is employed which protects the carboxymethyl cellulose from coalescing or precipitation and helps to stabilizethe emulsion. This gum also contributes to viscosity so only smallamounts are preferred. The xanthan may be used at a level of 0.1 toabout 0.25%.

[0026] A lipophilic starch may also be used such as an N-CREAMER 46 orPurity gum 1773. These are used in amounts of 1 to 5%, preferably 1.5 to2.5%, and provide dynamic shock sensitive stabilization, eg. As shown bycentrifugation. Further emulsifiers could be TWEEN 60, polysorbate 60 orany food grade emulsifier at a level of about 1 to 2% with an HLB ofabout 14 to 25. The emulsification incorporates the oil droplets intothe water. The stabilizer then keeps the emulsified droplets fromcoalescing or precipitating. In addition to the xanthan gum, otherconventional gums may be used at similar levels such as propylene glycolalginate, pectin, guar, carageenan, gum arabic, gum tragacanth or indeedany salt resistant gum.

[0027] Purity gum 1773 is a modified food starch derived from Waxymaize, having a unique emulsion stabilizing property. It is highlyfunctional in emulsions of liquid foods containing fats and oils. Thisstarch is used in the non dairy systems. It is cold water soluble andhas high lipophilic properties resulting in excellent emulsionstability, as measured through centrifuge testing. In addition, Purity1773 promotes Freeze-Thaw stability. In the system of the invention,this starch does not function as a bulking agent and does not addsubstantial viscosity to the concentrated sauce. This product isdescribed in Technical Service Bulletin CGB093 from National Starch andChemical Company. Other modified corn starches may also be used in thesame amounts.

[0028] Microcrystalline cellulose, sometimes called Cellulose Gel, is anaturally occurring cellulose that has been purified. Themicrocrystalline cellulose portion is coprocessed with an emulsifyingagent called sodium stearoyl lactylate. When combined together, Avicel1340 has an excellent stabilizing capacity for thermal exposurethroughout product life. The emulsion surpassed Hot Box testing at 110°F. (1 month), and at 95° F. (3 months). In addition, Avicel 1340promotes Freeze-Thaw stability. Avicel 1340 imparts minimal viscosity tothe finished product.

[0029] Purity gum CSC is a high viscosity modified food starch, derivedfrom waxy maize, that can be used in many high pH food systems. It is aheat swelling and shear resistant starch, providing viscosity/thicknessupon heat preparation. It is used in the invention in amounts of about 1to 12%, preferably 2 to 7%. The starch remains inactive in theemulsified/concentrated sauce, but on heating increases in viscosity. Ithas a smooth short texture and will not set upon cooling. This productis described in Technical Service Bulletin 32087-311 from NationalStarch and Chemical Company.

[0030] N Creamer 46 is a modified food starch having an excellentemulsion stabilizing property. It is derived from waxy maize. Thisstarch is used in the dairy systems of the invention only and provides adairy flavor to the product. It is cold water soluble and has highlipophilic properties resulting in excellent emulsion stability, asmeasured through centrifuge testing. In addition, N Creamer 46 promotesFreeze-Thaw stability. In the system of the invention, this starch doesnot function as a bulking agent and does not add substantial viscosityto the concentrated sauce. This material is described in TechnicalService Bulletin BHB041 from National Starch and Chemical Company.

[0031] S.D. Egg Yolk is a primary emulsifying agent containing naturallyoccurring lecithins, having both hydrophilic and hydrophobic properties.The spray dried egg is used in the non-dairy systems of the inventionand it is not enzyme modified.

[0032] Salted Liquid Egg containing lecithin and having both hydrophilicand hydrophobic properties is used. This liquid egg yolk has beenmodified with the enzyme lecithase. The use of liquid modified egg yolksin the dairy mixes of the invention results in sauce with greater heatstability and provides a smoother and creamier finished product asdescribed in U.S. Pat. No. 4,034,124.

[0033] Xanthan Gum provides protection properties for Avicel 1340. Adiscussion of the physical and chemical properties may be found inIndustrial Gums, R. L. Whistler, Ed., academic Press, New York (1973).

[0034] The water activity is preferably 0.7 to 0.85 and may be as low as0.5. The low end of the water activity (e.g. 0.5) has a high solidscontent and will make processing difficult and at the high end of wateractivity, it is difficult to get a microbial kill.

[0035] It has been found that the emulsion does have microbial kill andthus pasteurization is optional and the lack of heat improves theflavored freshness of the product. The preservatives employed arepreferably sodium benzoate and/or sodium sorbate but nisin, natamycinand other microbiological preservatives may also be used, from about3000 ppm to about 5,000 ppm in the emulsion so that upon dilution, theamount of preservatives will be about 50 ppm to 1200 ppm. The pHemployed is 4.5 or lower or even 3.5 or 3.0 depending on taste. It mustbe below about 4.6 which is the CFR limit for low acid food. Dependingon the pH and flavor desired in the sauce, the buffer in the seasoningmix must be adjusted to control the pH for selected taste.

[0036] A typical cook up method for the combined seasoning mix and saucemix is to add oil to a small pan, heat the pan and add the protein, forexample chicken pieces. The dry seasoning mix may then be sprinkled onthe cooking protein and the mix then seared preferably for four to fiveminutes on high heat. After the protein is cooked, liquid is added tothe protein in the pan, usually three cups, which may be water, milk,wine and the like depending on taste. The sauce is then preferably addedto the pan and the whole mixture heated. Optionally, pasta or rice orother carbohydrates and vegetables, either frozen or fresh, are alsoadded. The entire mixture may then be boiled to cook the optionalcarbohydrate or vegetable if used. The liquid and sauce could bepre-mixed before adding to the protein if desired.

[0037] The sauce is conveniently prepared using a two step process.Initially, the Avicel is added to water, followed by mixing in a highshear vessel. Xanthan and starch can be added using an oil slurry toprotect the cellulose gel structure. The following are then incorporatedinto the mixing vessel: preservatives, egg, yolk, salt, flavors, onion,garlic, oil, spices, acids, cheese powders/pastes, etc. (as appropriatedependent on the sauce system). After each ingredient is added, theappropriate mix time is given to incorporate and hydrate the ingredientsinto a homogeneous mixture. The resultant mixture is a pre-emulsion ofthe final sauce.

[0038] The pre-emulsion is then passed through a vacuum system,processed through a high shear device (ex. a high pressure homogenizer,a rotor-stator mixer, or a colloid mill. Once homogenized, excess heatis removed through a heat exchanger to assure that the emulsion remainsstable. It is then held in a mixing vessel under light agitation whereparticulates may be added to the final sauce. Once quality parametersare checked, it is ready to be packaged.

[0039] As used herein, the word “comprising” is intended to meanincluding but not necessarily “consisting essentially of”, “consistingof” or “composed of”. In other words, “comprising” the listed steps oroptions need not be exhaustive.

[0040] Except in the examples, or where otherwise explicitly indicated,all numbers in this description indicating amounts of material orconditions of reaction, physical properties of materials and/or use areto be understood as modified by the word “about.” All amounts are byweight of the composition, unless otherwise specified.

[0041] Centrifuge Test

[0042] This test is used to establish emulsion stability. A 100 gramsample is placed in a centrifuge bottle and spun for twenty minutes atabout 4,000 times gravity. Any oil separation is weighed. This test isthen repeated on the same sample four times for the same amount of timefor each repeat run. The oil separating out after each run is collectedand weighed. If the total amount of oil separating out after five runsis 25% or less of the total oil in the sample, the emulsion is stable.The inventive emulsion thus has a centrifuge stability of about 25% orbetter. The less oil that separates out establishes a better and morestable emulsion.

[0043] The invention is illustrated by the following Examples.

[0044] I. Savory Herb Combination A. Sauce Typical Grams Percent PerPouch Total % Ingredient Name Wt. Intermix 89.6000 Per Pouch Water 40.0029.423 26.3626 29.42% Liquid Soybean Oil 15.20 11.181 10.0178 11.18%Salt Fine  9.00  6.620  5.9316  6.62% HVP innova  8.34  6.135  5.4966 6.13% Garlic  1.20  0.883  0.7909  0.88% Sucrose  7.00  5.149  4.6135 5.15% Starch-Purity 100-BG (C) Nat 11.00  8.091  7.2497  8.09% (C)Chicken Powder  5.00  3.678  3.2953  3.68% Disodium Salts  0.20  0.147 0.1318  0.15% Garlic Powder  0.0000  0.00% Phosphoric Acid  0.61  0.449 0.4020  0.45% Chix Mirapoix HR  6.00  4.413  3.9544  4.41% (C) ChickenFlavor 13.00  9.562  8.5679  9.56% Chicken fat 0.50050/Bx. 15.20 11.18110.0178 11.18% Black Pepper  0.66  0.485  0.4350  0.49% Mushroom Extract 0.0000  0.00% Lactic acid  0.68  0.500  0.4482  0.50% Egg yolk  1.10 0.809  0.7250  0.81% (C) Xanthan Gum 100 Dr.  0.26  0.191  0.1714 0.19% Dehydrated Onions  1.50  1.103  0.9886  1.10%

[0045] B. Dry Seasoning Mix Typical Grams Enter Wt. Percent Per PouchTotal % Ingredient Name Here Intermix 26.32 Per Pouch Salt  0.5600 2.128  0.5600 2.13% Sucrose  0.4320  1.641  0.4320 1.64% GarlicGranulated  1.0000  3.799  1.0000 3.80% Gran On-Spatini  0.7200  2.736 0.7200 2.74% 250-Dr. (C) Pepper Black Table  0.2400  0.912  0.24000.91% McCormick Herbs  0.8000  3.040  0.8000 3.04% de Provance Premix20600  0.3200  1.216  0.3200 1.22% Lawry Seasoning Salt Chicken Fat 0.4000  1.520  0.4000 1.52% Encap Oleo  0.0480  0.182  0.0480 0.18%Turmeric Parsley Leaves  0.1600  0.608  0.1600 0.61% Red Bell Pepper 0.6400  2.432  0.6400 2.43% Granulated Sodium Bicarbonate  1.0000 3.799  1.0000 3.80% Phase Oil 6% 20.0000 78.988 20.0000 75.99%  SterineAmount Total Total Gram Total % Percent Per Pouch Intermix 26.3200100.0000 26.3200 1.0000

[0046] II. Spanish Version A. Sauce Ingredient % Weight LBS Water31.7115% 129.38 Soybean Oil 21.9664%  89.62 Salt  9.2141%  37.59 HVPInnovation  8.5894%  35.04 Purity CSC Starch  4.9360%  20.14 Sucrose 4.9029%  20.00 Chicken Flavor (White Meat)  3.4376%  14.03 OnionGranules  3.1241%  12.75 Garlic Granules  2.8345%  11.56 SC Egg Yolk 1.5000%  6.12 Purity 1773 Gum  1.5000%  6.12 IDF Chicken Stock  1.1691% 4.77 Coriander  1.0431%  4.26 Avicel 1340  0.8000%  3.26 Lactic Acid 0.6100%  2.49 Ground Cumin  0.5645%  2.30 Phosphoric Acid  0.5407% 2.21 Annato Color  0.4913%  2.00 Disodium Salt  0.2461%  1.00 OleoTurmeric  0.2461%  1.00 Sorbic Acid  0.2000%  0.82 Jalapeno Pepper 0.1406%  0.57 Xanthan Gum  0.1250%  0.51 Sodium Benzoate  0.1000%  0.41EDTA  0.0070%  0.03 TOTAL. 100.0000%  408.00

[0047] B. Dry Seasoning Mix Ingredient Name Enter percent Onion piecesdehydrated 21.167  Red bell pepper granules 17.574  Dehydrated onionpowder white 15.875  Garlic powder 9.744 Yeast Ext. 5.861 Ground Cumin5.292 Ground Paprika 2.556 Parsley leaves 1.628 Encapsulate oleoturmeric 3.256 Chicken fat 0.936 Coriander 6.675 Lime Flavor 0.928Sodium Bicarbonate 1.476 7.030 TOTAL PERCENT: 100.00  

[0048] III. Alfredo Sauce A. Sauce Alfredo Stir-In-Sauce is a singlephase (non-separating) viscous product. The sauce is white colored andhas a cheesy-salty flavor which is the flavor characteristic for thissauce; pH 4.20 ± 0.2; Aw 0.810 ± 0.02 Component % Weight Water 29.5289Oil Soybean 28.3046 Cheese Powder 7.0838 Sodium Chloride Salt Granular6.4767 Cheese Paste 8.1970 Sweet Cream Powder 5.0599 Parmesan CheeseFlavor 4.0479 Corn Starch Modified Purity CSC 3.0359 Modified Liquid EggYolk 10% Salted 1.8216 Starch Modified Food N-Creamer 46 1.8216 ButterFlavor 1.5180 Avicel SD 1340 0.8905 Lactic Acid Food Grade 88% 0.6477Phosphoric Acid 75% Food Grade 0.5869 Cheese Ingredient Blue Type 0.4048Sodium Benzoate 0.3036 Sorbic Acid 0.1619 Xanthan Gum 0.1012 CalciumDisodium EDTA 0.0075 100.000000

[0049] B. Dry Seasoning Mix Component % Weight Sodium Chloride 15.9432Sodium Bicarbonate 15.9432 Garlic Granulated 15.9432 Vegetable Pieces18.6057 Onion 8.5137 Garlic Flavor 5.3211 Oil Cottonseed/SoybeanPartially Hydrogenated 4.7832 Spices 5.5801 Sucrose 3.9858 Herbs 5.3808100.000000

[0050] IV. Savory Herb A. Sauce Savory Herb Stir-In-Sauce is a singlephase (non separating) viscous product. The sauce is a pale yellowmustard colored and has a salty- chicken and herb flavor which ischaracteristic for this sauce; pH 4.00 ± 0.2; Aw 0.800 ± 0.02 Component:% Weight Water 31.7826 Oil Soybean 23.2771 Sodium Chloride Salt Granular8.0460 Starch Corn Modified Purity CSC 6.7050 Corn Protein Hydrolyzed,Vegamine 83D 5.7471 Flavor 9.5403 Chicken Broth Frozen 4.7893 OnionGranulated 1.7816 Egg Yolk Spray Dried 1.6284 Starch Purity Gum 17731.5326 Garlic Powder 1.1494 Onion Powder 0.9579 Cellulose Gel AvicelPlus DS 1340 0.8429 Lactic Acid Food Grade 88% 0.5651 Phosphoric AcidH3PO4 75% Food Grade 0.5077 Butter Flavor Sauteed 0.2874 Spice 0.4119Sorbic Acid 0.2107 Xanthan Gum 0.1149 Sodium Benzoate 0.1149 CalciumDisodium EDTA 0.0072 100.000000

[0051] B. Dry Seasoning Mix Component % Weight Sodium Chloride SaltMulti Purpose 21.2464 Vegetable Pieces 18.7779 Onion White Minced15.6482 Onion Powder 11.8340 Sodium Bicarbonate 10.3982 OilCottonseed/Soybean Partially Hydrogenated 4.9764 Spice 7.4485 PoultrySeasoning Flavor 1.6939 Parsley Leaves Natural 1.7604 Paprika Ground1.6352 Color Caramel 1.6352 Color 2.9457 100.000000

[0052] V. Spanish A. Sauce Spanish Stir-In-Sauce is a single phase (nonseparating) viscous product. The sauce is pumpkin color and has asalty-cumin flavor which is the flavor characteristic for this sauce; pH4.00 ± 0.2; Aw 0.740 ± 0.02 Component % Weight Water 31.0882 Oil Soybean22.1477 Sodium Chloride 9.2741 Corn Protein Hydrolyzed, Vegamine 83D8.6945 Starch Corn Modified Purity CSC 4.8303 Sucrose 4.8303 FlavorChicken White Meat Type 3.8642 Onion Granulated 3.1880 Garlic Granulated2.8982 Starch Purity Gum 1773 1.5940 Egg Yolk Spray Dried 1.5070 ChickenBroth 0.9661 Spices 1.6809 Cellulose Gel Avicel Plus SD 1340 0.8501Lactic Acid Food Grade 88% 0.6183 Phosphoric Acid H3PO4 75% Food Grade0.5506 Color 0.7149 Flavor 0.2512 Acid Sorbic 0.2125 Xanthan Gum 0.1159Sodium Benzoate Dense Powder 0.1159 Calcium Disodium EDTA 0.0071100.000000

[0053] B. Dry Seasoning Mix Component % Weight Onion White Minced21.5057 Dehydrated Vegetable Pieces 17.8571 Onion Granulated 16.0674Onion Granulated 16.0674 Garlic Powder 10.1461 Sodium Bicarbonate 7.1023Spices 11.2825 Sodium Chloride Salt 5.4627 Oil Cottonseed/SoybeanPartially Hydrogenated 5.0811 Parsley Leaves Natural 3.0438 Flavor Lime1.5016 Color .9497 100.000000

[0054] VI. Teriyaki A. Sauce Teriyaki Stir-In-Sauce is a single phase(non-separating) viscous product. The sauce is chocolate colored and hasa salty, sesame and soy sauce flavor which is the flavor characteristicfor this sauce; pH 4.20 ± 0.2; Aw 0.720 ± 0.02 Component % Weight SoySauce 19.5141 Soybean Oil 17.3565 Water 16.6628 Sucrose 16.3527 SodiumChloride Salt 8.7214 Flavor 6.0324 Corn Starch Modified Purity CSC2.7254 Vinegar Rice Wine 2.3075 Monosodium Glutamate Monohydrate 2.1804Starch Purity Gum 1773 1.9987 Egg Yolk Spray Dried 1.8170 Color 1.3627Garlic Flavor 0.9993 Cellulose Gel Avicel Plus SD 1340 0.7995 LacticAcid Food Grade 88% 0.3543 Phosphoric Acid H3PO4 75% Food Grade 0.3180Acid Sorbic 0.1999 Gum Xanthan 0.1817 Sodium Benzoate 0.1090 CalciumDisodium EDTA 0.0067 100.000000

[0055] B. Dry Seasoning Mix (The mix does not contain buffer.) Component% Weight Onion Granulated 22.2816 Vegetable Pieces 17.0503 Sucrose15.5003 Sodium Chloride 12.4002 Orange Peel Granulated 11.6407 GingerFlavor 5.1732 Oil Cottonseed/Soybean Partially Hydrogenated 5.1307 Herbs4.0688 Seasoned Salt Premix 3.8479 Garlic Flavor 2.9063 100.000000

[0056] VII. Lemon Garlic A. Sauce Lemon Garlic Stir-In-Sauce is a singlephase (non-separating) viscous product. The sauce is tan gravy-likecolor and has salty, chicken, garlic flavor which is characteristic forthis sauce; pH 4.00 ± 0.2; Aw 0.720 ± 0.02 Component % Weight Water30.0618 Oil Soybean 17.8301 Sucrose 8.1950 Sodium Chloride Salt 7.7130Flavor Chicken White Meat Type 6.7488 Chicken Broth 4.8206 Starch CornModified Purity CSC 4.8206 Corn Protein Hydrolyzed 4.3385 Flavor 2.8924Garlic Powder 1.9282 Soy Protein Hydrolyzed 1.9282 Egg Yolk Spray Dried1.5426 Starch Purity Gum 1773 1.5426 Onion Granulated 1.3498 Onion WhitePowder 0.9641 Cellulose Gel Avicel Plus SD 1340 0.8484 Garlic Flavor0.6942 Lactic Acid Food Grade 88% 0.5206 Phosphoric Acid H3PO475% FoodGrade 0.4628 Yeast Extract 0.3471 Acid Sorbic 0.2121 Xanthan Gum 0.1157Sodium Benzoate 0.1157 Calcium Disodium EDTA 0.0071 100.000000

[0057] B. Dry Seasoning Mix Component % Weight Vegetable Pieces 26.5252Sodium Chloride 17.6835 Maltodextrin 9 to 15 Detrose Equivalent 11.0522Garlic Granulated 7.1132 Sodium Bicarbonate 7.1043 Spice 8.2935 Sucrose3.4615 Oil Cottonseed/Soybean partially Hydrogenated 3.4529 Herbs 3.3156Flavor Lemon Juice 3.2714 Lemon Peel 2.8470 Color 2.8470 Flavors 2.3077Turmeric Oleoresin Spray Dried .7250 100.000000

[0058] A. Sauce Cheddar Stir-In-Sauce is a single phase (non-separating)viscous product. The sauce is bright orange in color and has asalty-cheese flavor which is the main flavor characteristic for thissauce; pH 4.20 ± 0.2; Aw 0.800 ± 0.02 Component % Weight Water 32.0570Oil Soybean 23.0556 Cheese Powder 16.7610 Cheese Flavors 7.0001 SodiumChloride 5.5213 Cheese Paste 3.9438 Modified Liquid Egg Yolk 10% Salted2.9578 Starch Modified Food N-Creamer 46 2.3663 Starch Corn ModifiedPurity CSC 1.9719 Onion Granulated 1.0451 Avicel SD 1340 0.8676 LacticAcid Food Grade 88% 0.7296 Phosphoric Acid H3PO4 75% Food Grade 0.6507Mustard Flour 0.4930 Sodium Benzoate 0.3155 Acid Sorbic 0.1578 XanthanGum 0.0986 Calcium Disodium EDTA 0.0073 100.000000

[0059] B. Dry Seasoning Mix Component % Weight Minced Onions 21.0911Vegetable Pieces 17.6629 Onion Granulated 10.9510 Sodium CitrateDihydrate 10.0357 Sodium Chloride Salt 8.4340 Garlic Powder 7.3020Pepper Black Medium 5.8649 Oil Cottonseed/Soybean Partially Hydrogenated5.0419 Sodium Bicarbonate 4.0143 Herbs 3.6129 Spice 4.4759 Color 1.5134100.000000

EXAMPLE IX

[0060] The liquid or paste sauces were formulated for ambient shelfstability (about 73° F.) to be packaged with or without atmospherecontrol, for example, nitrogen flush to remove oxygen. The productrequired a fresher taste unaffected by heat. Therefore, products wereformulated to address microbiological shelf stability, as well as,pathogen reduction or survival. The objective was to formulate a productthat would not support the growth of spoilage microorganisms and in theabsence of pasteurization, would also deliver a 5-log reduction of keyrecognized food-borne pathogens that would have normally been targetedif heat or other process were applied.

[0061] The dynamics of bacterial death is typically logarithmic, witheach 10% sub-population demonstrating increased levels of resistance.The 5-log reduction is a fairly conservative approach to ensure safety.It anticipates a relatively high contamination level and addresses theresistant sub-populations. Sauce formulation constituents were boostedto lower the pH to mildly acidify the sauces and lower Aw (WaterActivity). Included were sorbic acid and sodium benzoate preservatives.Typically, these preservatives are used in foods to prevent spoilage orenhance shelf life. However, these have not been applied to achieve a5-log reduction of key vegetative pathogens in place of other processingmethods.

[0062] The pathogens used in the challenge studies were E. coli 0157:H7,Salmonella spp., and Listeria monocytogenes.

[0063] The objective was to evaluate the survival of E. coli 0157:H7,Salmonella spp., and L. monocytogenes in different flavor varieties ofsauces. The sauces tested were very similar to the Examples herein:Three Cheese Alfredo Sauce (Example III), Teriyaki Sauce (Example VI),Savory Chicken Sauce (Example IV), Spanish Style Sauce (Example V),Cheddar Sauce (Example VIII), and Lemon Garlic Sauce (Example VII) forChicken. The formulations tested were in some respects different fromthose listed under examples III to VIII inclusive. Specifically, in thatthe pH was varied some and the water activity was also varied.

[0064] Methodology

[0065] The strain sources were from the following collection:

[0066]E. coli 0157:H7 (35150; 48895; 43889; 380-94 FSIS Salami; JIT Box#145).

[0067] Salmonella spp. (4031; 8326; 4931; 14028; S. agona; S. newport).

[0068]Listeria monocytogenes (Lm 19111; Lm8; Lm10 Jalisco; CA-2; Lm 16CA-1; Lm Scott A; Lm V7).

[0069] The bacteria were grown in BHI with 1% Glucose at 35° C. for 2days. The tests included at least 4 different strains for each. Thestrains were pooled into three separate tubes to attain a targetpopulation of 10⁸-10⁹/ml for each of the three pathogens. Sauce wasaseptically added to individual sterile Whirl Pak pouches and weighed tocontain 11-12 grams of sauce each. These sauce packets were inoculatedusing 0.1 ml of the individual bacterial pools, and mixed well bymassaging the pouch exterior. Only one genus type pathogen was added toindividual packets to avoid interaction. Enough packets were prepared toallow for daily destructive sampling and testing for up to 10 days.Uninoculated controls were also tested at the beginning, middle, and endof the test period.

[0070] Inoculated sauce was maintained in a controlled temperatureenvironment to simulate ambient at 23° C. Packets were analyzeddestructively each day. Butterfield's Buffers (99 ml) were used toprepare 1:10 dilutions. About 10 ml of buffer was added to each pouch todilute the sauce and facilitate complete removal of sauce out of thepouch and into the buffer dilution blank.

[0071]E. coli 0157:H7 was enumerated using both Sorbitol MacConkey Agar(CTSMAC) and E. coli 3MpetriFilm at 35° C. (2-3 days). L. monocytogeneswas enumerated using both Listeria Selective Agar (MOX) with addedcolistin (10 mg/L) and moxalactam (15 mg/L), and APC 3Mpetrifilm at 30°C. (2-3 days). Salmonella spp. was enumerated on Hektoen Enteric Agarand Xylose Lysine Desoxycholate Agar at 35° C. (2-3 days).

[0072] When sauce packets reached 4 days at 23° C. ambient, enrichmentwas performed in addition to direct enumeration. This enableddetermination of survival (presence or absence) when counts were reducedbelow 10 cfu per gram. In place of Butterfield's Buffer, Tryptone SoyBroth (99 ml) supplemented with yeast extract was used to enrich saucesinoculated with E. coli 0157:H7 and sauces inoculated with Salmonella.Enrichment broths were incubated at 35° C. for 24 hours. E. coli TSBYEwere spread plated onto SMAC (CTSMAC). Salmonella TSBYE were transferred(1.0 ml) to tubes of Tetrathionate Broth and Selenite Cystine Broth for24 hours at 35° C. These were subsequently streaked onto HE and XLDusing 3 mm loops and incubated for 24 hours at 35° C. For Listeria,enrichment was also performed in addition to direct enumeration. Inplace of Butterfield's Buffer, UVM Broth (99 ml) with added naladixicacid (20 mg/L) and acriflavine hydrochloride (25 mg/L) was used toenrich the sauce for 24 hours at 30° C. Secondary enrichment wasperformed using Fraser Broth for 24 hours and 48 hours at 30° C., withstreaking onto MOX plates immediately at these times, and incubating at30° C. for 2 days.

[0073] The data for these challenge studies have been graphed andincluded as FIGS. 1-18 inclusive. These graphs have been made onlogarithmic scales, and demonstrate the log reductions taking populationlevels from 6 and 7 log levels down to less than 1 followed by completedie off, achieving a minimum 5 log reduction. Significant reduction wasachieved within 48 hours at ambient (23° C.). Whereas, at refrigeratedtemperatures (10° C.) the effect was less. Due to potential inhibitionof the sauce constituents (acids and salts) on bacterial growth withinenumeration medium, counts may not be reliable on low dilution plates(10⁻¹ plates). Therefore, enrichments were performed to overcome theinhibition and identify presence or absence to determine survival andtime of complete die off. The results show the minimum 5 log reductionwas achieved with 2 days storage at ambient and greater than 5 logswithin 5 days maximum. When sauce samples were chilled at 10° C. (50°F.), survival was extended (see Alfredo sauce results). Good enumerationwas achieved on plates with dilutions >10⁻¹. Particularly good counts(consistently higher) were attained with E. coli 3MPetriFilm versusSMAC, and with APC 3MPetriFilm versus MOX. However, on 10⁻¹. Plates,these were very unreliable showing clear zones of inhibition, and muchbetter data was attained using SMAC and MOX in place of PetriFilm.

[0074] Specific formulation constituents were boosted to achieve productstability and deliver a minimum 5-log reduction of known vegetativepathogens. These constituents include sorbic acid and sodium benzoate.Typically, these preservatives are used in foods to prevent spoilage orenhance shelf life. However, these have not been applied to achieve a 5log reduction of key vegetative pathogens in place of other processingmethods, such as: heat or thermal processing; filtration (reverseosmosis); high pressure processing; microwaves, UV, X-ray, and gammairradiation, or combinations of the above. The effect on pathogensurvival and 5-log reduction is promoted using other sauce parameters,such as, Aw and pH (such as, using salt and added acidulants, forexample, lactic acid and phosphoric acid, and with the addition ofcalcium disodium EDTA).

[0075]FIGS. 1, 2 and 3 represent Salmonella, E Coli and Listeriarespectively with a formulation similar to Example III and 0.15% sorbicacid and 0.3% benzoate.

[0076]FIGS. 4, 5 and 6 represent Salmonella, E Coli and Listeriarespectively with a formulation similar to Example IV and 0.2% sorbicacid and 0.1% benzoate.

[0077]FIGS. 7, 8 and 9 represent Salmonella, E Coli and Listeriarespectively with a formulation similar to Example V and with aformulation of 0.22% sorbic acid and 0.1% benzoate.

[0078]FIGS. 10, 11 and 12 represent Salmonella, E Coli and Listeria in aformulation similar to Example VI with 0.2% sorbic acid and 0.1%benzoate.

[0079]FIGS. 13, 14 and 15 represent Salmonella, E Coli and Listeria in aformulation similar to Example VII with 0.2% sorbic acid and 0.1%benzoate.

[0080]FIGS. 16, 17 and 18 represent Salmonella, E Coli and Listeria in aformulation similar to Example VIII with 0.15% sorbic acid and 0.3%benzoate.

[0081] It is understood that the examples and embodiments describedherein are for illustrative purposes only and that various modificationsor changes in the light thereof will be suggested to persons skilled inthe art and are to be included within the spirit and purview of thisapplication and the scope of the appended claims.

What is claimed is:
 1. A combination cooking system comprising at leasttwo functionally interdependent and complementary components, the firstof said components being a substantially dry, particulate seasoning mixcontaining spices and an edible buffer to control pH, said buffer beingadapted to be responsive to the second of said components and to resultin a selected pH when mixed with a final dilution of the second of saidcomponents the second of said components being a fluid stabilized sauceemulsion having a centrifuge stability of at least about 25%, a pH ofabout 3 to about 5 and a water activity of about 0.5 to about 0.85.
 2. Asystem as defined in claim 1 wherein said first component contains about5% to about 25% of said edible buffer sufficient to buffer the acid insaid second component to a selected level.
 3. A system as defined inclaim 2 wherein said edible buffer is selected from the group consistingof sodium citrate, sodium phosphate, sodium carbonate, sodiumhexametaphosphate, potassium citrate, potassium phosphate, potassiumcarbonate, potassium bicarbonate, potassium hexametaphosphate, sodiummalate, potassium malate and glucono-delta lactone.
 4. A system asdefined in claim 2 wherein said edible buffer is a potassium, sodium,calcium or magnesium salt of an edible acid.
 5. A system as defined inclaim 1 wherein said second component is a fluid stabilized sauceemulsion containing about 20% to 40% water, about 15% to 40% oil andabout 25% to 65% solids and a stabilization system.
 6. A system asdefined in claim 5 wherein said stabilization system includesemulsifier, carboxymethyl cellulose, sodium stearoyl lactylate, a gumstabilizer, a modified food starch stabilizer and a preservative.
 7. Asystem as defined in claim 6 wherein said emulsifier is egg, said gumstabilizer is Xanthan gum and said modified food starch stabilizer is astarch derived from waxy maize.
 8. A system as defined in claim 1wherein said second component has a pH of about 4 and wherein the bufferin said first component is sodium bicarbonate.
 9. A system as defined inclaim 1 wherein said second component is a stable acidified emulsionhaving a centrifuge stability of at least about 25% comprising: about20% to 40% water; about 15% to 40% oil; about 25% to 65% solids, saidsolids including about 2% to 18% sodium chloride; about 1% to 2% of anemulsifier; about 3000 ppm to 5000 ppm of a preservative; about 1% to 5%of a lipophilic starch; about 0.5% to 5% of microcrystalline cellulose;about 0.25% to 2% of sodium stearoyl lactylate; a sufficient amount ofan acidulant to result in a pH of about 3.0 to about 4.6 in said stableemulsion; about 0.1% to 0.25% of an edible gum; about 1% to 12% of aheat swelling starch